Assistant District Manager/Assistant Area Manager

Jimmy John's; San Diego (CA); On-site; USD 85,000 - 110,000; Full time

Job summary

The Assistant District Manager is a hands-on operations leader who supports the District Manager by strengthening store-level execution, P&L discipline, staffing, training, inventory control, and guest experience across assigned restaurants in Southern California. This role moves between stores, diagnosing performance gaps, coaching managers, and stepping in when a restaurant needs support.

Success will be measured by improved sales, labor efficiency, food cost and waste control, consistent

Qualifications

• 3+ years of QSR, coffee, bakery, fast casual, or high‑volume restaurant management experience; multi‑unit support experience preferred.
• Proven ability to manage or influence store‑level P&L, labor scheduling, inventory, ordering, cash controls, and guest experience metrics.
• Strong floor leadership skills with the ability to coach in the moment, run shifts when needed, and build manager capability without taking ownership away from the GM.
• Experience hiring, training, counseling, evaluating, and developing restaurant employees and shift leaders.
• Working knowledge of food safety, sanitation, brand standards, opening/closing routines, and California restaurant operating expectations.
• Comfortable with reporting tools, scheduling systems, inventory/order platforms, POS/back‑office systems, and ticketing or eSupport systems.

Responsibilities

• Support store‑level P&L performance by coaching GMs on sales growth, labor scheduling, food cost, waste, inventory levels, cash accountability, and controllable expenses.
• Partner with the District Manager to inspect restaurants, review operational results, identify opportunities, and execute store‑specific improvement plans.
• Ensure daily operations run smoothly, including opening and closing procedures, rush readiness, deployment, food quality, freshness, cleanliness, and brand standards.
• Coach managers and crews on guest service, customer interaction, order accuracy, drive‑thru/window readiness, speed of service, and recovery from guest complaints.
• Lead training execution for crew, shift leaders, assistant managers, and new managers, including food safety, operational procedures, and company policies.
• Support hiring, onboarding, staffing levels, scheduling routines, employee relations, disciplinary actions, and performance improvement at the store level.
• Monitor inventory counts, product rotation, ordering, approved vendor usage, product availability, and waste minimization.
• Follow up on maintenance issues, equipment functionality, facility cleanliness, eSupport tickets, and store readiness needs.
• Implement seasonal promotions, window/merchandising updates, local store marketing within the immediate trade area, and operational changes from leadership.
• Respond to staffing shortages, equipment issues, guest escalations, inspections, emergencies, or other operational needs as directed.

Skills

Store operations leadership

P&L management

Staffing and training

Inventory management

Guest experience focus

Coaching and mentoring

Tools

POS / back-office systems

Scheduling systems

Inventory/order platforms

Ticketing / eSupport systems

Job description

About the Role

The Assistant District Manager is a hands‑on operations leader who supports the District Manager by strengthening store‑level execution, P&L routines, staffing, training, inventory discipline, and guest experience across assigned restaurants. This role is ideal for a high‑performing General Manager or area‑level operator who can move between stores, diagnose performance gaps, coach managers, and step into the operation when a restaurant needs support. In Southern California, the ADM helps protect speed, quality, cleanliness, and staffing consistency across busy commuter, neighborhood, and drive‑thru trade areas.

What You Will Own

• Support store‑level P&L performance by coaching GMs on sales growth, labor scheduling, food cost, waste, inventory levels, cash accountability, and controllable expenses.
• Partner with the District Manager to inspect restaurants, review operational results, identify opportunities, and execute store‑specific improvement plans.
• Ensure daily operations run smoothly, including opening and closing procedures, rush readiness, deployment, food quality, freshness, cleanliness, and brand standards.
• Coach managers and crews on guest service, customer interaction, order accuracy, drive‑thru/window readiness, speed of service, and recovery from guest complaints.
• Lead training execution for crew, shift leaders, assistant managers, and new managers, including food safety, operational procedures, and company policies.
• Support hiring, onboarding, staffing levels, scheduling routines, employee relations, disciplinary actions, and performance improvement at the store level.
• Monitor inventory counts, product rotation, ordering, approved vendor usage, product availability, and waste minimization.
• Follow up on maintenance issues, equipment functionality, facility cleanliness, eSupport tickets, and store readiness needs.
• Implement seasonal promotions, window/merchandising updates, local store marketing within the immediate trade area, and operational changes from leadership.
• Respond to staffing shortages, equipment issues, guest escalations, inspections, emergencies, or other operational needs as directed.

How Success Will Be Measured

• Improvement in assigned stores' sales, labor, food cost, waste, inventory accuracy, and controllable profit.
• Consistent execution of drive‑thru speed, service times, order accuracy, food quality, and guest satisfaction standards.
• Stores remain staffed, trained, clean, stocked, cash‑compliant, and ready for audits, inspections, and peak dayparts.
• Timely completion of training, performance coaching, corrective action follow‑up, and succession planning routines.
• Reliable execution of promotions, window readiness, local marketing, maintenance follow‑up, and leadership action plans.

What We Are Looking For

• 3+ years of QSR, coffee, bakery, fast casual, or high‑volume restaurant management experience; multi‑unit support experience preferred.
• Proven ability to manage or influence store‑level P&L, labor scheduling, inventory, ordering, cash controls, and guest experience metrics.
• Strong floor leadership skills with the ability to coach in the moment, run shifts when needed, and build manager capability without taking ownership away from the GM.
• Experience hiring, training, counseling, evaluating, and developing restaurant employees and shift leaders.
• Working knowledge of food safety, sanitation, brand standards, opening/closing routines, and California restaurant operating expectations.
• Comfortable with reporting tools, scheduling systems, inventory/order platforms, POS/back‑office systems, and ticketing or eSupport systems.
• Valid driver's license, reliable transportation, acceptable driving record, and ability to travel between stores within the assigned Southern California district.
• Bilingual English/Spanish is a plus.